food
Mar y tierra de verano
El chef Dale Talde le da un toque de estilo español a su típico surf 'n' turf al crear Cerdo y almejas, Fideos de langosta y champiñones, y pan de tomate y atún y luego acompañarlo todo con un delicioso michelada.
food
Mar y tierra de verano
El chef Dale Talde le da un toque de estilo español a su típico surf 'n' turf al crear Cerdo y almejas, Fideos de langosta y champiñones, y pan de tomate y atún y luego acompañarlo todo con un delicioso michelada.
Supplies
- 1 ½ lb skinless pork belly
- 2 Tablespoons smoked paprika
- Salt and pepper
- 6 Tablespoons extra virgin olive oil, divided
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 2 Tablespoons tomato paste
- 3 bay leaves
- 3 cups dry white wine
- 2 cups water
- 24 little neck clams
- 1 Tablespoon fish sauce
- ½ cup chopped parsley
- Grilled bread for dipping
Pasos
- Heat the grill to medium high heat.
- Season pork belly with smoked paprika, salt and pepper, and place on the grill.
- Sear the pork for 4-5 minutes per side and then remove and use scissors to cut into 1 ½ inch pieces.
- Heat a medium pot over medium high heat and add 4 Tablespoons of olive oil.
- Add the onion, garlic, and tomato paste and cook for 3-4 minutes.
- Stir in the pork belly, white wine, and water and simmer, uncovered for 25-30 minutes.
- Add the clams and cover, cook for an additional 5 minutes, until all of the clams are opened.
- Remove the lid, turn off the heat and add the fish sauce and remaining olive oil.
- Garish with parsley and serve.
Supplies
- 8 large shiitake mushrooms
- 1 bunch hen of the woods mushrooms
- ½ cup olive oil, divided
- 8 oz angel hair pasta, broked into 1 inch pieces
- 2 (1 1/4 pound) lobsters, steamed
- 1 medium sized onion, diced
- 4 cloves garlic, minced
- 1 tomato, chopped
- 3 cups chicken stock
- 1 Tablespoon hon dashi
- 1 Tablespoon fish sauce
- 2 (1 1/4 pound) lobsters, steamed
- ¼ cup kewpie mayonnaise
- 2 lemons
- ¼ cup chopped parsley
- Salt and pepper
Pasos
- Heat the grill.
- Season the mushrooms with salt and pepper and place them on the grill.
- Grill for 5-7 minutes, flipping once.
- Remove the mushrooms from the grill and slice.
- Heat a large saute pan over medium heat and add 4 tablespoons of olive oil.
- Stir in the angel hair and cook until the pasta is toasted and a medium brown color about 3 mins
- Remove the pasta from the pan and set aside.
- Add 2 more Tablespoons of oil to the pan, add the onion, garlic, & tomato - cook for 5-6 minutes.
- Add the pasta, chicken stock, dashi, and fish sauce and turn the heat to high.
- Stir the mushrooms into the pan.
- Cook for 10 minutes over high heat.
- Split the lobsters in half then brush with oil and season with salt and pepper.
- Place on the grill flesh side down.
- Grill for 2-3 minutes and then turn and grill an additional 2-3 minutes.
- Stir the lobster into the pan with the pasta and sauce, and allow it to all finish cooking together.
- In a small bowl mix the kewpie mayonnaise, zest of both lemons, and the juice of one.
- Drizzle the sauce over the lobster dish.
- Cut the remaining lemon into wedges and use for garnish.
- Finish the dish with chopped parsley.
Supplies
- 1 lb. sushi grade tuna
- 5 Tablespoons high quality olive oil
- 2 Tablespoons soy sauce
- ¼ cup minced chives
- 1 large baguette
- 2 cloves garlic, peeled
- 1 heirloom tomato
- Flaky sea salt
Pasos
- Slice the tuna into very thin, sashimi style pieces and place in a shallow bowl.
- Dress the tuna with 2 Tablespoons of olive oil, soy sauce, and chives.
- Heat the grill to medium high heat.
- Cut the baguette in half lengthwise and place on the grill, cut side down for 2-3 minutes, until toasted.
- Add the whole tomato to the grill and let it char and get soft, remove and chop it up with some salt and pepper remaining olive oil.
- Remove the bread from the grill and rub each side with garlic.
- Next spread the tomato on the bread, flesh side down.
- Season the bread with flaky sea salt and top with the tuna then garnish with chives.
- Cut into 1 ½-2 inch pieces to serve.